198. Pistachio nut cookie clusters inspired by healthy eating
Any nut can be used in lieu of pistachios. Bonus: Another recipe for a sesame tahini cookie included
Healthy snacking at its finest.
A busy household hack - Have snacks ready to go at all times. This cookie is easy, takes very little time to make, bake and then enjoy.
This recipe allows you to pick your favourite nut(s) and transform them into you new favourite grab and go snack. Guilt free snacking, yes please!
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Do you purchase protein bars or nut bars from the store? Are you looking to curb sugar cravings or a healthier snack? I may have the solution for you.
I hesitate to call these cookies. They are shaped like cookies and handheld as one would a cookie. But are they cookies in the traditional sense? If you shape them in tube form, then they look more like the expensive packaged nut bars or logs you find in the health food section or gym. I can say with certainty these are absolutely delicious and a wonderful alternative to a traditional cookie.
These cookies are perfect for weekly meal prep. They satisfy that sweet craving without being over the top sweet. They are also great for grab and go for busy people and families looking for a healthier alternative to store bought snacks.
Pistachio nut cookies
1 egg white
1/2 cup (120 g) powdered sugar or just use honey if you prefer
2 cups (300 g) roughly chopped pistachios (slivered almonds, sesame seeds, walnuts, chopped peanuts would also work fine)
1 Tbsp (15 ml) pure vanilla extract (paste works as well) - optional but worth it
1 Tbsp (15 ml) honey (omit if you chose to use honey instead of sugar above)
sea salt - sprinkle a pinch of salt over the cookies prior to baking
Optional Add-ins: dried cranberries, chopped dates (you may need to add some more egg white depending on the quantity)
Fun Option: dip the cookie (once cooled) in melted dark chocolate, or drizzle melted dark chocolate.
Method
Preheat the oven to 325 F (190 C).
In a bowl, combine all the ingredients (not the nuts yet), mix until the powdered sugar eventually melts, then add the nuts and combine well.
On a baking sheet lined with parchment paper (do not skip using parchment paper), place cookie sized portions of the mixture onto the sheet. The mixture is wet, use a tablespoon to drop the cookies onto the parchment. Adjust the size to suit your taste. Don’t forget a sprinkle of sea salt before you pop them in the oven. The cookies will not spread so don’t worry about spacing on the baking sheet.
Bake for 25 minutes, the cookies will have a slight golden colour. Check the cookies at the 15 minute mark as ovens vary. I have burned batches before and it was a pricey mistake!
Remove from the oven and allow the cookies to cool completely on the baking sheet. Once cooled, using a spatula, remove the cookies from the baking sheet and serve.
Another healthier cookie snack can be found with this recipe: Sesame tahini cookies.
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Serve and enjoy!
Love this 👍
Ooh, I love pistachios in cookies! The sesame tahini ones also look divine!